Salmon with Lentil Beet Salad
Ingredients
- 1 cup French green lentils
- Kosher salt and pepper
- 6 baby golden beets, scrubbed and cut into 1/2-inch wedges
- 2 tablespoons sherry vinegar
- 2 tablespoons minced shallot
- 2 teaspoons Dijon mustard
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 3 cups torn frisée, white and light green parts only
- 2 red endives—halved lengthwise, cored and sliced crosswise on the diagonal
- Four 5- to 6-ounce skin-on salmon fillets
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